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Messages - denny

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Homebrew Competitions / Re: 2 Golds
« on: November 23, 2011, 12:53:32 PM »
Good on ya, Graham!

All Things Food / Re: Sourdough Time!
« on: November 23, 2011, 10:51:41 AM »
Yeah, let's see it.  I just started cranking up my starter a couple hours ago, planning to bake Fri.

Wood/Casks / Re: my new barrel
« on: November 23, 2011, 09:17:02 AM »
Denny's BVIP calls for an addition of Bourbon back to the beer
so with that, you could try to match the keg's contents and if
you found the oak character dwindling lower than you like,
you could always add back some spirals or cubes...but you could just
go for the wood exposure in your keg and think lengthy time...and you would
definately have a winner.
That's an excellent idea, I love it!  I got a bottle of the bourbon that was in the barrel (well, same batch anyway) so I can add some of that back.  I think BVIP just moved up the recipe list. :)   ;)

All Things Food / Re: Noodles & Pasta
« on: November 23, 2011, 09:13:30 AM »
And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out ;)

It's around a cup, but I stopped using volumetric measurements once I discovered that formula.  Courtesy of Jamie Oliver.

Yeast and Fermentation / Re: Yeast starter
« on: November 22, 2011, 05:57:16 PM »
Just out of curiosity, how long would it be viable in the fridge before I had to throw it out?

Months likely.

General Homebrew Discussion / Re: Horizon for Late Hop/Dry Hop
« on: November 22, 2011, 04:50:36 PM »
I agree....I love Horizon for bittering but not so much for aroma.

Every description I read says it's resiny, candy-like, floral.  Sounds perfect for aroma!  I've used it only once in a beer.  It was single hopped, but it was a super dark beer, so the hops didn't even come through.

Well, maybe it was just me....guess I'll have to try again.

General Homebrew Discussion / Re: Horizon for Late Hop/Dry Hop
« on: November 22, 2011, 12:10:33 PM »
I agree....I love Horizon for bittering but not so much for aroma.

All Things Food / Re: Noodles & Pasta
« on: November 22, 2011, 12:05:31 PM »
Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.
I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

100 gr. of flour and one egg per person, split 50/50 between AP and semolina flour.

Yeast and Fermentation / Re: Culturing yeast from commercial bottled beer
« on: November 22, 2011, 09:26:51 AM »
Sometimes a different yeast strain is used to bottle condition commercial beers, so you may not be getting what the source beer used in its primary.  I'm not sure about Chimay...Just realize this is a possibility.  It's probably still worth a try. ;)

Sometimes, yes, but pretty infrequently, especially for Belgians.  They have so much of the fermentation strain around that it doesn't nmake sense for most breweries to keep another yeast just for bottling.  Chimay uses the fermentation strain.

All Grain Brewing / Re: Help! I've brewed a watery mess
« on: November 22, 2011, 09:23:07 AM »
Don't think it's my thermometer. I use the therma pen I have for cooking.  Will definitely look at a refractometer and pick up some pH strips.  Appreciate all the responses!

The problem with using a Thermapen is that it only shows what the temp on the top of the mash is.  If you haven't stirred thoroughly enough, the actual temp could be much different.

Extract/Partial Mash Brewing / Re: 5.2 stablizer and partial mash
« on: November 21, 2011, 03:50:07 PM »
What is the best way to measure pH?  Does everyone have a meter?  Does litmus paper work just as well? 

A meter is the best way.  Papers work if you don't get the cheapo ones.  Get ColorpHast papers.

General Homebrew Discussion / Re: Is PBW safe?
« on: November 21, 2011, 02:52:18 PM »
IME, PBW is completely safe to put your hands in.  I've done it thousands of times and my hands are still there!

The Pub / Re: Lost another friend yesterday
« on: November 21, 2011, 12:19:42 PM »
Oh, man, I'm so sorry.  We had Border Collies who were about the same age and lost them all in one year.  It's incredibly tough.  My condolences to you.

« on: November 21, 2011, 11:36:42 AM »
For batch sparge (or fly for that matter) wouldn't you run into problems with stuck sparge possibly if the grain bed doesn't set properly before the flow rate opens up? Of course that'd mean that's faster than the system would allow technically... :-\

I can only speak to batch is possible to compact the grain bved if you start the runoff too fast, although "too fast" will depend on your own lautering system.  The best way to make sure you avoid compaction is to start the runoff slowly.  I just barely crack the valve during vor.lauf, which is usually about 2-4 cups.  After I return the vorlauf portion to the tun, I open the valve fully without problems.

The Pub / Re: I need a sword...
« on: November 20, 2011, 09:57:10 AM »
I like turtles....

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